FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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use a hand sanitiser to clean your hands
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use cracked eggs
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leave eggs out of the refrigerator
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wash your hands well with water and soap
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Detailed explanation-1: -Handwashing is especially important during some key times when germs can spread easily: Before, during, and after preparing any food. After handling uncooked meat, chicken or other poultry, seafood, flour, or eggs. Before and after using gloves to prevent germs from spreading to your food and your hands.
Detailed explanation-2: -Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods. Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
Detailed explanation-3: -Buy eggs from stores and suppliers that keep eggs refrigerated. Keep your eggs refrigerated at 40°F or colder. Discard cracked eggs. Cook eggs until both the yolk and white are firm. Cook egg dishes (frittata, quiche, casserole) to a safe internal temperature. More items •08-Mar-2023